St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
TOOTHSOME DELEGATES.
Sweet Things That Will Literally
rs Melt in Your Mouth.
} ICE CREAM.


Melt in Your Mouth.
~. ..r, 81 ICE CREAM.
-. For gallon, take the yOlks of 10 eggs,
beat them light, add quart of sweet
milk, put it in tin pail and boil in a
kettle of water till it is about as thick as
cream, stir all the time it is cooking;
then set it in a.pailOf cold water to cool,
then whip up theswhites to stiff froth,
add cream and milk, just enough to fill
up your freezer, Sweeten to taste and
flavor with vanilla; when the yolks are
cold Sweeten and flavor, and put all into
the freezer and freeZe.-MrS. +. HEAS-
LEY, Baldwin, Wis. ,
Six. eggs, whites, beaten to frotfa.
and yolks beaten. with l coffee cup of
sugar, l dessert spoonful of flour, made
smooth in cold milk, also l spoonful OF
butter: take 2 quarts of good. sweet
milk new milk is besD, put it over
steam, and when almost boiling stir in
the flour; then add the eggs, that have
been previously mixed together with a
little cold milk to prevent its thicker
ing in Jumps, then strain and flavor to
taste. By adding crushed strawberries
or other fruit or chocolate you can make.
the different flavors, but the cream has.
a smooth, rich taste that is very agreea-,
BILE. This is for small family.-MRs,
f. f. HARLOW, FairmOnt, MINI.
One quart of cream, l pint of milk;
let come to boil, add 1 tablespoons
corn starch wet in milk: sugar to taste !
mix cream and milk well together; flavor;
to taSte.-MISs j. Ct. SCOTT, $40 Ninth
street south. Minneapolis.
Three pintS new milk, 2 teacups of
graduated sugar; let this come to a boil,
then mix 1 tablespoon corn starch in
a little cold milk, then stir into boiling
milk, let it boil ID minutes, stirring all
the time: take it off the stove and have
ready the whites of 6 well beaten eggs:
stir them quickly in; if not perfectly
smooth strain through seive; then let
it get cold; have ready l pint of thick
cream: stir lightly into the custard and
freeze, flavoring to taste. (For l gallon).
Mrs. NJ. E. SMITH, Room II, 301 Hem
nepin avenue, Minneapolis.
No. 1-2 quarts sweet cream, l pint
powdered sugar, can grated pineapple,
2 eggs well beaten; mix and freeze.
No. 2-2 quarts rich cream well
whipped, II pound powdered sugar,
juice of two quarts, ripe strawberries,
whites of 2 eggs well beaten; freeze
quickly.-MRS. NELLIE NJ. LAMBERTON,
ST. Peter, Mimi.
ESS 1853 quarts Hiiih NSdNiIiS out
pint, small cup flour stirred smooth
with pint of milk, heat the pints of
milk over steam, then stir in the flour
that has been wet-up in milk and cook
80 minutes, then add 3 teacups sugar /;
when cold add quart cream, flavor to
taste and freeZe.AMRS. GEORGE MEL
SON. Saltwater, Mimi.
AMERICAN CREAM.
One quart of milk, and q box of
| gelatine, place on the fire to dissolve,
stirring all the time until it boils, have
I ready the ,yelkS; of 4 eggs, well beaten
| witha small p cup of sugar, stir this in
to the boiling milk, beat the whites of 4
eggs with small p cup of sugar, pour
with brandy or wine pour into mOulds
and set away t0'1get cOld.-MRs. E.
| EVANS, 81 Westminster street, st.
Paul. VA"HE}
lJ1 4npTAPIocA CREAM.
One pint of milk, ~ bounding table
spoons of pearl tapiOca, 2 bounding
| tablespoons of sugar, yelks of two eggs.
For frosting, whites of 2 eggs, 2 table
spoons of. sugar, 4 teaspoon of vanilla.
.-MRs. S. B.. HOOKER. Merriam Park.
| MINI. c;g3Ssjt Hn7i N
efsu CREAM RUSSIAN,
Six eggs, " pints of milk.
q box of gelatine. 1 large cup.Of sugar
l wine glass or more Of sherry wine; j
teaspoonfulof vanilla; pour the milk
over the, gelatine and put it over the fire
after it is dissolved add yell1s of eggs
and sugar; let tit come to a boil; wller
of eggs beaten stiff; pour into moldS and
cool slowly.-MRs. JANE E. DODGE, st
Paul.
PINEAPPLE CREAM.
| Dissolve 1 ounce of gelatine in little
water, then add pint of good cream
sweetened to the taste, and boil it
When this is nearly cold pour it over q
dish of finely cut pineapple.-MRs E.
NJ. ANKENY, pol South Ninth street
Minneapolis. r
LEMON ICE.
Two quarts of water, two pounds OF
sugar, dissolve the sugar in the water
| juice of four lemons and four oranges
| well beaten whites of six eggs, add .
little lemon rind grated, strain and
| freeZe.--MRS. NELLIE NJ. LAMBERToN
St. Paul. rs
CUSTARD.,
Coffee-Tie one cup of ground coffee
i'll a piece of muslin, and put on to boi
with one quart of milk; let it boil ter
minutes after the milk comes to a boil
then take out and stir in one heapina
cup of sugar, and the whites of foul
and the yolks of eight eggs; stir two
minutes and strain; set in cold water
| and stir occasionally until cool. Serve
III glass. All custards are improved b,
very little SaE.-MRS. L. S.. CONLEI
| Wabasha, Mimi.
Orange-Cut-up sweet oranges, place
III the bottom of a dish, pour over then
nice cornstarch custard and bak,
slowly.
PRUNE WHIP.
Half pound prunes stewed, seasoned
and stoned; beat the whites of eggs
| then add to the prunes and bake 2